The Party

Two days after Addy's birthday we had a little party and invited some family to join us.  I made homemade pimiento cheese, served with crackers, pasta salad, a veggie and dip platter, and these ladybug cupcakes from Mare's blog (near the bottom of her post).   I used her Basic Buttercream Frosting recipe and this One-Bowl Chocolate Cupcake Recipe from Martha Stewart - this will now be my go-to recipe for chocolate cupcakes - yummy!  My inspiration for the food and decorations was the Sesame Street Ladybug Picnic Song - by the way I love the new version!

 She still has fond memories of these balloons - she calls a balloon a "ball" and mentions them every time she sees these pictures.

Addy, wearing the dress I sewed for her.

The Birthday Girl - my favorite picture of her!

It was the perfect little first birthday party and Addy had a great time, especially after she got warmed up to the crowd.  Then she put on a performance for everybody, doing her cow sound and smiling, laughing and clapping (for herself of course!).

Daring Bakers: Tuiles

    I really lost track of time this month.  I was happy to see a light, seemingly easy dessert for the January challenge, and then I just forgot all about it.  I started to notice other Daring Baker's posts popping up and I thought uh-oh!  So hopefully I'm not too late...

     This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

     I had more difficulty with this challenge than I expected, but the issues should be easily corrected the next time I make this recipe.  I spread the batter too thick and this resulted in my pretty shapes turning into indistinguishable puddles in the oven.  They were more difficult to shape immediately out of the oven too.  But a little melted chocolate hides all kinds of problems!  I topped them with fresh blueberries and melted semisweet chocolate drizzled on top.  Delicious!  Since I was short on time, I chose to make only one recipe option, the tuiles from “The Chocolate Book”, by Dutch Master chef Angélique Schmeinck.  That is the recipe I will post here.

Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch.

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Preheat oven to 350F.

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.  Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, so you might want to bake a small amount at a time.  Or you can place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable until you can shape them.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

This is a fun, easy recipe to make (if you know what you are doing!) and I would like to try it again with some of the fun fillings I've seen other Daring Bakers use.

     

"Mix in the Pan" Vegan Chocolate Cake

Recently, my sister-in-law L had a birthday (Happy 17th!).  She is vegan, so I wanted to make something she could enjoy.  This recipe from Choosing Voluntary Simplicity was just perfect.  Go here to get the recipe and see the original post.  I don't know the name of the lady who does this blog, but whoever you are, I like your site!  I have found more than a few great recipes there, along with some excellent advice.  This cake is so simple to make, and results in a moist chocolatey cake that is so delicious you would never know it has no dairy or eggs (soy free too).  This was also my first attempt at making vegan cake frosting and it was a flop, unfortunately.  I found some recipes online that looked good. but required special ingredients I did not have, such as egg replacer.  I tried making a frosting with a substitution, and it was okay at first but started to separate and look a little funny after a while.  If anyone has a good vegan frosting recipe with a consistency similar to regular buttercream I would love to know about it.  Anyway, I was very happy with how this cake turned out.  It is also very low in calories for cake - ONLY 133 CALORIES PER PIECE!  That is if you cut it into 16 pieces, and it is made in an 8-inch square pan.

Dorie's Chocolate Chunkers

When I first picked up Dorie Greenspan's book, Baking: From My Home To Yours, this was the first recipe that really caught my attention.  I knew I would have to make these cookies!  Mine look nothing like hers, but I'm sure they taste every bit as good.  My Official Cookie Taster (my husband) says they are really good.  The only problem I ran into was not having enough chocolate chips.  So I used 1/2 cup of semisweet chocolate chips instead of a whole cup.  I didn't have any bittersweet chocolate either, so I used 1/2 cup of semisweet chocolate chips (4 oz.) and 2 oz. of unsweetened chocolate instead of just one.  The cookies didn't spread as much as I expected they would, but otherwise they seem to have turned out just right.  I use a tablespoon sized mini ice cream scoop whenever I make drop cookies, and using that I was able to get 40 cookies out of this recipe.  It probably would have been a few more than that if I hadn't run out of chocolate.

Chocolate Chunkers

1/3 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons unsalted butter, cut into 3 pieces

6 oz. bittersweet chocolate, coarsely chopped

1 oz. unsweetened chocolate, coarsely chopped

2 large eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract

6 oz. semisweet chocolate, chopped into chunks, or 1 cup store-bought chips or chunks

6 oz. premium quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chips or chunks (I used Ghirardelli white chocolate chips)

1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans

1 cup moist, plump raisins (dark or golden) or finely chopped moist, plump dried apricots (I think sweetened dried cranberries would work well also)

• Preheat oven to 350 degrees.  Line two baking sheets with parchment or silicone mats.
• Sift together flour, cocoa, salt, and baking powder.
• Melt butter, bittersweet chocolate, and unsweetened chocolate in a double boiler (set a heatproof bowl over a saucepan of simmering water), stirring occasionally just until melted.  Chocolate and butter should be smooth and shiny, but not so hot that the butter separates.
• Remove the bowl from heat and set on the counter to cool.  Working with a stand mixer using the paddle attachment, or a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy.  Beat in the vanilla extract, then scrape down the bowl.
• Reduce mixer speed to low and add the melted butter and chocolate mixture, mixing only until incorporated.  Scrape down the bowl again.
• On low speed, add the dry ingredients.  Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny.  Scrape down the bowl, then add the semisweet chocolate chunks, milk (or white) chocolate chunks, nuts, and raisins.  You will have more crunchies than dough at this point.
• Drop dough by generous tablespoonfuls onto the baking sheets, leaving an inch of space between the mounds of dough.   Bake the cookies one sheet at a time for 10-12 minutes.  The tops will look a little dry, but the centers will be soft.
• Remove to a cooling rack and allow to cool.  When cooled, if the chocolate is still gooey and you'd like them firmer, just refrigerate for about 10 minutes.  

My cookies were not gooey, but tender and moist on the inside.  I baked them for the full 12 minutes.  I'll definitely be making this one again!  The next thing you know, there will be nothing but crumbs left.

If Sarah Palin Were a Cookie, What Kind Would She Be?

I've been a litte down since the 4th.  I'm disappointed, although not surprised at the way things turned out.  That said, there is one person in all of this that I have a lot of respect for - Sarah Palin.  I don't believe that she is presidential material, at least not now.  Who knows what could happen over the next four years, but what I think she is really good at is inspiring Republicans.  I admit I was very excited when I heard her speech at the convention.  I really like her a lot because she is down-to-earth, she sticks to what she believes in, and she has handled all of the criticism much better than I ever could.  I think its sad the way she has been attacked by liberals and the media, especially since the election.  They wouldn't be picking on her though, if they didn't see her as a threat.  That's why I think we should put her to work campaigning for a solid conservative candidate and we'd have the next Republican President in office in 2012.  Anyway, I think Sarah Palin has good things in store for her and four more years of experience can only help her.  

On a lighter note, I thought a batch of cookies is just what I need to cheer up.  If Sarah Palin were a cookie, what kind of cookie would she be?  I looked at several recipes, and none of them seemed quite right until I found this recipe for Oatmeal-Cranberry Chocolate Chip Cookies.  It is from Cooking Light Magazine.  These cookies are made with whole wheat flour, oatmeal, brown sugar, sweetened dried cranberries, and semisweet chocolate chips.  Seems fitting to me!

Makes 36 cookies

1 cup whole wheat flour

1/4 cup all purpose flour

3/4 cup regular oats

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed brown sugar

1/4 cup butter, softened

1/4 cup reduced fat sour cream (I used fat free plain yogurt)

1 teaspoon vanilla extract

2 large egg whites (I used 1/4 cup egg substitute)

3/4 cup sweetened dried cranberries, coarsely chopped

1/2 cup semisweet chocolate chips

• Preheat oven to 350 degrees.  Combine flours, oats, baking soda, and salt in a medium bowl.  Place sugar, butter, and sour cream in a large bowl and beat with a mixer at high speed until smooth (I used my Cuisinart food processor and pulsed until smooth).  Add vanilla and egg whites, beat well.  Gradually add flour mixture, stirring until blended.  Fold in cranberries and chocolate chips.  
• Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper.  Bake at 350 degrees for 15 minutes (took only 13 in my oven) or until edges of cookies are browned.  Cool in pan 5 minutes, then transfer to wire racks.

I thought these cookies turned out very well, and they're pretty healthy for cookies (ONLY 88 CALORIES EACH)!  I added the cinnamon, it was not included in the original recipe.  I think they would also be good with cardamom.  I made them in my Cuisinart food processor, which helped make them less chunky (I didn't chop the cranberries first).  I think I would make them again without chopping the cranberries.  They turned out chewy and moist with a hint of tart/sweet cranberries, cinnamon and chocolate.

Chocolate-Filled Buns

This recipe really captured my interest when I first saw it. I have always enjoyed any kind of pastry with chocolate in it. These are delicious! This recipe comes from the November 2007 issue of Cooking Light Magazine. The recipe calls for the dough to be made and then refrigerated overnight. However, be warned you will have to punch down the dough several times (or use a gigantic bowl!) so I wouldn't recommend making up the dough right before you go to bed. You need to be able to keep and eye on it and punch it down about 3-4 times in a 4-6 hour period before it will get cold enough to slow down the yeast activity.

1 1/2 cups whole wheat flour (about 7 oz.)
1/4 cup sugar
1 1/2 teaspoons salt
2 packages quick-rise yeast (about 4 1/2 teaspoons)
3/4 cup fat free milk
1/2 cup water
2 tablespoons butter
2 tablespoons canola oil
1 large egg
2 1/4 cups bread flour (about 10.5 oz.)

Cooking spray
3 1/2 oz. semisweet chocolate, chopped
1 large egg white, lightly beaten

• Lightly spoon whole wheat flour into dry measuring cups, level with a knife. Combine whole wheat flour, sugar, salt, and yeast in a large bowl, stir well with a whisk.
• Combine milk, water, butter, and canola oil in a microwave-safe bowl; microwave on high for about 2 minutes, stirring every 30 seconds until mixture is warm (100-110 degrees). Add milk mixture to flour mixture; stir 1 minute. Measure and add bread flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead 2 minutes.
• Place dough in a large bowl coated with cooking spray. Lightly coat top of dough with cooking spray, cover and refrigerate overnight. Don't forget to check on it and punch it down if needed!

The next day:

• Preheat oven to 375 degrees. Chop chocolate and refrigerate it for a little while to prevent melting when you start forming the buns.
• Turn dough out onto a lightly floured work surface and punch down. Divide into 16 equal pieces, rolling each into a ball (I find a kitchen scale very helpful for this). Working with one ball at a time (cover remaining dough to prevent drying), roll dough into a 5-inch circle. Place about 1 1/2 teaspoons chocolate in the center of the circle. Roll up dough tightly, jelly-roll style; pinch seams to seal. Place buns, seam side down, on a baking sheet coated lightly with cooking spray (or use parchment paper). Tuck ends under and cover. Repeat until all the buns are prepared this way.
• Lightly coat formed buns with cooking spray, cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in size.
• Lightly brush tops with egg white. Bake at 375 degrees for 17 minutes or until lightly browned (only took 15 minutes in my oven). Cool on a wire rack.

These buns really turned out nicely. I think they would be perfect for a brunch with fruit salad and some type of egg dish, or just as a snack with coffee or tea. By my calculations, they are 186 calories per bun.

Lowfat Brownies

This is a recipe from America's Test Kitchen. I have made it twice now and it produces delicious, moist, fudgy brownies every time. Makes 16 servings.

¾ cup all purpose flour
½ tsp baking powder
¼ tsp salt
1/3 cup dutch process cocoa
2 oz bittersweet chocolate
2 tbs butter
2 tbs lowfat (or fat free) sour cream
1 cup sugar
2 tsp vanilla extract
1 whole egg plus 1 egg white
1 tbs chocolate syrup

• Preheat oven to 350 degrees F. Melt bittersweet chocolate and butter together using a double boiler or microwave (takes about 1 minute in my microwave). Prepare 8 inch cake pan by lining with foil, spray foil with cooking spray (or spray pan and then flour pan).
• Mix first 4 ingredients together. Lightly whisk eggs with sour cream, vanilla, chocolate syrup and melted chocolate/butter mixture. Stir in sugar, then add to dry ingredients. Stir until smooth. Pour into prepared cake pan. Batter will be thick and you will need to spread it out evenly in the pan with a spatula or spoon.
• Bake @ 350 for 20-22 min – you want a few moist crumbs on a toothpick inserted in the center. Let cool in the pan (about 1 hour). This will help keep the brownies moist. However, if you just can't help yourself and you have to eat them warm, go ahead. Just cover the remaining ones with plastic wrap or in small container as soon as they are reasonably cool. The brownies will be about 110 calories each if you cut 16 of them. This is only about half (or less) the calories in a regular brownie recipe.